Cornbread has got to be one of my favorite baked goods. Right from the oven, the stuff tastes simply perfect.

Honey Cornbread Pancakes with Raspberry Sauce

Actually, anything tastes pretty much perfect right from the oven, but you get my point.

I like to eat cornbread a few different ways. I like it sweet with some butter and honey and I like it savory (also with butter). But I also like it in pancake form, which is how we’re eating it today.

Honey Cornbread Pancakes with Raspberry Sauce

Honey Cornbread Pancakes with Raspberry Sauce

This recipe is pretty simply, really. Sure, you need some buttermilk, but once you throw your ingredients into a bowl you’re pretty much golden. Then, you can hop on my happy train and enjoy the pancakes with some homemade raspberry sauce or just slather these up with some salted butter and maple syrup (or honey)!

Honey Cornbread Pancakes with Raspberry Sauce

The stack of my dreams right here. Enjoy!

Honey Cornbread Pancakes with Raspberry Sauce

Honey Cornbread Pancakes with Raspberry Sauce

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: about 12 pancakes


  • 1/4 cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1 tbsp liquid honey
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup cornmeal
  • Butter for frying
  • Pure Canadian maple syrup, for serving
  • Raspberry Sauce:
  • 1 heaping cup fresh raspberries
  • 1/3 cup water
  • 2 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1/2 vanilla bean, scraped


  1. **Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked**
  2. Melt butter in the microwave, about 30-45 seconds, and allow to cool.
  3. Meanwhile, in a small bowl, whisk together the egg, buttermilk, liquid honey and vanilla extract. Whisk in the cooled melted butter to combine.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder and sea salt. Add the buttermilk mixture to the flour mixture and stir until just combined. Add in the cornmeal and stir until just combined (if your batter looks lumpy this is OK!) Set aside for 10 minutes to set up.
  5. To make the raspberry sauce, add the raspberries, water, sugar and salt to a small saucepan over medium-high heat. Scrape the seeds out of the vanilla bean and add to the mixture and then throw the whole vanilla pod right into the pot. Cook until most of the liquid has cooked off from the sauce (about 8 minutes), stirring occasionally. Take the vanilla bean out of the pot and discard.
  6. To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter to the pan.
  7. Pour 1/4 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.
  8. Serve with the pancakes with raspberry sauce and extra maple syrup.


Recipe adapted from Joy the Baker from the Joy the Baker Cookbook

If you aren't going to serve the pancakes until you've cooked them all, preheat oven to 200 degrees F and place cooked pancakes on a parchment-lined baking sheet until you're ready to serve them.

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22 Responses to Honey Cornbread Pancakes with Raspberry Sauce

  1. they look so delicious, esp with the sauce. i like cornbread in general but never had in the form of pancakes…

  2. That is one glorious looking stack of pancakes! I’m totally with you on the cornbread thing – cornbread anything and I am in.

  3. Holy guacamole batman. These look unbelievably delicious! I could so eat about 24 stacks of them right now! And that sauce?? Heaven. Love it, great recipe!

  4. Cornbread for breakfast? YES!! 🙂

  5. Love the sound of cornbread pancakes and that raspberry sauce looks luscious!

  6. Love love love cornbread, especially in pancake form, it’s something about the texture and savoriness that I just love! Plus those raspberries. Yes.

  7. I never knew about cornbread until I started reading food blogs a couple years ago – now it’s my absolute favorite treat! Love the idea of making cornbread pancakes, I’ve got to try this!

  8. I’ve never tried a cornbread pancake before and I definitely am inspired too now, the colour of these pancakes is seriously just incredible.

  9. Amanda says:

    This is such a creative recipe, I can’t wait to try these!

  10. I want this stack of dreams too! So lovely 😀 I have never tried a sweet corn flour recipe, but now – now I need to try it 😀 x

  11. Katrina, I’m totally a cornbread fan too (and I will be eternally grateful for an old roommate who introduced me to eating hot sweet cornbread doused in milk–sounded so weird but tasted amazing)! These cornbread pancakes look gorgeous!

  12. Tara says:

    Well HELLLOOOO gorgeous! I’m pretty sure I dream about cornbread and pancakes (and sooo many other carbs…) so this recipe is pure perfection. Plus that raspberry sauce! Thank you for sharing!

  13. Those pancakes look SO yummy! And I can’t resist them with that delicious looking raspberry sauce on top!! 🙂

  14. Julia says:

    That sauce looks perfect. We eat a lot of pancakes in this house. The cornbread is a great idea!

  15. ooh yes! i love cornbread so much, and pancakes so much. this recipe is perfection.

  16. Joanne says:

    Well now I’m going to be craving cornbread all day!! And these pancakes. I think we share a cornbread obsession…I have to have these.

  17. Love the sound of cornbread pancakes!

  18. […] got: (1) Honey Cornbread Pancakes (2) Oatmeal Cookie Pancakes (3) Whole Wheat Buttermilk Pancakes (the ‘healthy’ version […]

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